Deep-fried Baby Squid

Sotong Goreng

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

This sweet, crunchy Singaporean seafood creation has been embraced by generations of discerning local diners. It also makes an excellent appetiser or cocktail snack.


  • 500 g (1 lb) baby squid (each about 4-5 cm/1½-2


  1. Combine the Marinade ingredients in a bowl and mix to dissolve the sugar. Wash and dry the squid thoroughly, but do not remove the tentacles or skins. Season the squid with the Marinade and set aside to marinate while preparing the Sauce.
  2. To make the Sauce, heat the oil in a wok or saucepan over medium heat and add all the Sauce ingredients, except the cornstar